• 2 cup sago,
  • 1 potato,
  • 3-4 green chilies,
  • 1 teaspoon lemon juice (optional),
  • 1 small piece ginger (optional),
  • 1/2 cup peanut powder,
  • 2-3 teaspoon sugar,
  • salt to taste,
  • 1 tbspoon oil,
  • 2 teaspoon cumin seeds,
  • coconut and coriander leaves for garnishing

METHOD : Soak sago in water. Drain the water and keep it aside for half an hour to one hour. Now add peanut powder, salt, sugar and lemon juice to the soaked sago before cooking and mix. Cut green chilies into small pieces and grate ginger. Heat oil or ghee in a pan. Add cumin seeds, potato pieces and chilies. As soon as potatoes are tender, add sago and stir. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom. Garnish with coconut and coriander leaves. Serve hot. (While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking)

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